How Much Oxalate Is in Dill Herbs and Spices?
mg oxalate
per serving
Serving: 1 serving (100 g)
Verdict: 🟢 Safe
Per 100g: 145 mg
Data: Harvard T.H. Chan SPH (2024)
In practical terms, Dill Herbs and Spices is a low-risk food for kidney stone patients. Its 3 mg oxalate per serving stays under the 25 mg line, so it can appear in your regular rotation without extra calculation. As always, staying hydrated and getting dietary calcium supports stone prevention.
Among vegetables, Dill Herbs and Spices sits well below the category average of 27 mg. For context, 219 out of 271 vegetables (80%) are rated 🟢 Safe (under 25 mg oxalate/serving). The average vegetables in our database has 27 mg oxalate per serving — which means Dill Herbs and Spices is 89% below the category norm. Within its specific category, Dill Herbs and Spices ranks among the lower-oxalate options. This context matters because two 'Safe' foods can have very different oxalate levels — one might have 5 mg while another has 24 mg. Both are Safe, but the first gives you more dietary flexibility. Browse all vegetables rated Safe to compare within the same verdict level.
Why does oxalate per 100g matter?
Per-100g values put every food on the same scale, which is handy when serving sizes differ a lot between foods — or when your portion doesn't match the standard serving. It lets you compare apples to apples on oxalate density. Dill Herbs and Spices comes in at 3 mg oxalate per 1 serving (Safe) in the measured database.
How accurate is the oxalate measurement?
These values come from Harvard's 2024 ion-chromatography analysis — the gold-standard method for oxalate. Real measured data rather than estimates. Sample-to-sample variation exists, but no published source is more dependable for food oxalate. For Dill Herbs and Spices, the measured oxalate value is 3 mg per 1 serving (Safe).
How does this compare to other foods?
Anything under 25 mg per serving is Safe; 25-99 mg is Caution; 100 mg or more is Avoid. The category pages on OxalateWatch list foods side by side, so you can see where this one ranks. Applied to Dill Herbs and Spices: 3 mg oxalate per 1 serving — Safe per Harvard (2024).